Spring Lamb!

Sheep meat has long been a staple on Australian dinner plates and consumer demand for premium product is increasing in both domestic and international markets.

Domestic and international demand for Australian lamb is almost 50/50 - with the main export markets being the US, Europe, the United Arab Emirates, Saudi Arabia and South Africa.

On average Australians eat 14kg of mutton and lamb per person per year!

Andrew and Maree King breed Dorper lambs, specifically for the quality of the meat. The lambs are 100% grass fed and 100% organic. Dorper lambs have the ability to graze at an early age due to their mother's abundant milk supply, resulting in a superior, tender meat.

Silverwood Organics sells organic lamb meat packs online and delivers them direct to the door in Brisbane and Toowoomba from Longreach, in western Queensland.

Visit http://www.silverwoodorganics.com.au/ for more information about Silverwood Organics and how to place an order for home delivery!

Rack of Silverwood Organic Lamb with roast organic vegetables and lamb sauce
Serves 6

Ingredients
3 x 8 boned lamb racks (french trimmed cap off)
olive oil
3 carrots, peeled and cut into rounds
1 sweet potato, peeled and cut into rounds
1 pumpkin, peeled and cut into rounds
9 pontiac potatoes, peeled and cut in half
3 medium red onions, peeled and cut into quarters
3 medium beetroot, peeled and cut into quarters
18 cloves of garlic, skin on
6 sprigs of rosemary
6 sprigs of thyme

Sauce
500ml veal demi glaze
250ml veal or chicken stock
75g roasted lamb bone or trimming
2 shallots, sliced and browned
4 cloves of garlic
6 black peppercorns, crushed
1/2 bay leaf
sprig of thyme

Method
For Sauce: Bring all ingredients to the boil in a heavy based pot.

Reduce to simmer for 1/2 hour. Strain and reserve.
Preheat oven and roasting trays to 200 degrees.
Season lamb with table salt and place skin side down on roasting tray. Toss vegetables separately in a bowl with olive oil and seasalt. Place on roasting trays and then into the oven.
Turn lamb racks and vegetables after 12 minutes. Remove lamb racks after 18 minutes and keep in a warm place. Remove vegetables after 35 minutes; when golden and crisp.
Divide vegetables evenly between 6 plates. Carve lamb racks and rest over vegetables.
Pour sauce around.